When I was growing up, I would look forward to Sunday’s when our family would have Blueberry Pancakes for breakfast together. This is where I’ve drawn my inspiration from for these gluten free blueberry pancakes.
Sometimes my mum would make extra and we’ve have them for dessert after dinner with ice cream. This is my fabulous Vegan, Gluten Free Blueberry Pancakes. Packed full of nutritional benefits, including antioxidants and it’s alkalizing.
Keto Version Gluten Free Blueberry Pancakes
The coconut flour makes this recipe Keto friendly. But you will need to swap out the Agave with Lakanto powdered sugar. Lakanto sugar is made from monk fruit, which originates from Southern China.
Lakanto is a natural sweetener that offers no or low calories and claims to be good for your waistline. So, if you’re somebody that loves their sweets but not what it does to your weight, then this may be a good option for you.
Pancakes are such a yummy treat, enjoyed by the whole family.
Gluten Free Blueberry Pancakes
Equipment
- 1 Medium mixing bowl
- 1 Balloon Whisk
- 1 Set of measuring cups and spoons
- 1 Wooden spoon
- 1 Large skillet or frying pan
- 1 Silicone spatula (scraper)
- 1 Egg turner (flipper)
- 4 Serving plates
Ingredients
- 1 cup Coconut Flour
- 1 tablespoon baking powder
- 1 teaspoon Hemp seeds
- 1 tablespoon Sea Moss Gel
- 2 tablespoons Agave
- 2 tablespoons Grapeseed Oil
- 125 ml Coconut Mylk dairy free mylk
- 125 ml Alkaline Water
- 1/2 cup Blueberries Fresh or Frozen
Instructions
- In a medium sized bowl, add 1 cup of coconut flour, 1 tablespoon of baking powder, 1 tablespoon of hemp seeds, 2 tablespoon Agave, 1 tablespoon of Sea Moss Gel, and 1 tablespoon of grapeseed oil and mix together using a whisk or wooden spoon.1 cup Coconut Flour, 1 tablespoon baking powder, 1 teaspoon Hemp seeds, 1 tablespoon Sea Moss Gel, 2 tablespoons Agave, 2 tablespoons Grapeseed Oil
- Gradually add 125 ml or 1/2 cup of coconut mylk (or alternative dairy free mylk) and add 125 ml or 1/2 cup of Alkaline water. Note: add a small amount of liquid at a time to reduce the mixture from developing lumps.125 ml Coconut Mylk, 125 ml Alkaline Water
- Add the blueberries to the batter and fold through.1/2 cup Blueberries
- Pre heat the skillet or frying pan to medium heat. Add a little grapeseed oil to prevent the batter from sticking.
- Pour about 1/4 of a cup of batter into the skillet or frying pan and cook for 3-5 minutes on each side.I like to use an oven heated to about 140°C wo place the cooked pancakes into (on an oven safe plate) to keep them warm while I'm cooking the entire batch. This makes serving them so much easier - everyone gets warm pancakes that way!
- Enjoy your Gluten Free Blueberry Pancakes!
Notes
Serving
These pancakes are so light and fluffy. The serving suggestions are almost endless. Great with summer fruits or fresh berries and your choice of syrup. My personal favorite is Agave but my husband prefers Maple syrup.
Here are some ideas:
- Lemon juice and cinnamon sugar.
- Stewed cinnamon apples.
- Banana Nice Cream.
- Passion Fruit pulp.
- Baked banana to bring out some extra sweetness.
- Fresh berries with Aquafaba Vegan Whipped Cream.
This batter can also be used to make Vegan waffles.
Pro Tips:
If you think the batter is a little on the thin side, add a little more flour. 1/4 cup of flour should be plenty. We would love to get your feedback about how you went with making your Vegan, Gluten Free Blueberry Pancakes or Waffles.
Share your thoughts on our gluten free blueberry pancakes recipe in the comments section on Instagram and Pinterest. What are your little tips and tricks to make the best gluten free pancakes?
